Beet Horseradish Dipping Sauce

There is a local restaurant that serves a horseradish sauce with their burgers. The sauce is tantalizingly pink with just the right amount of assertive flavor and sweet bite.

I was determined to recreate this sauce. I tried designing this recipe several times until I got it just right.

I served this newly minted sauce one Shabbos. Some tried it with their challah, others with the fish appetizer and I loved it with the grilled chicken and London broil. I returned the rest in the refrigerator to enjoy with left-overs.

And, enjoy it we did!

Our son-in-law, Scotty, was visiting that week and he really loved this sauce. He even asked me for the recipe. I told him that I would like to try preparing this recipe once more before putting it out on the blog.

I prepared it again for last Shabbos and it once again received rave reviews.

Using the s-blade in the food processor, combine all ingredients, saving oil for last. With machine running, slowly drizzle in oil and process until combined and smooth. Carefully decant into squeeze bottle.

NOTES

If you use a more savory beet horseradish (like the Gold’s brand), you may enjoy this sauce without adding honey or agave syrup. If you would like a sweeter sauce, use a beet horseradish with a higher sugar content or add honey or agave to this recipe.

Add a unique label to this Beet Horseradish Dipping Sauce. Using glue stick or clear packing tape, adhere a custom beet-horseradish-sauce-dip-label to an empty squeeze bottle. If you would like to print your own simpletowow vinaigrette label, feel free print out this beet-horseradish-sauce-dip-label. The paper label also allows you to jot down the date when you prepared the dressing so that you can track the preparation date.

Enjoy!

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